A gorgeous gluten-free rhubarb cake with ground almonds and almond extract — moist, golden and perfect for summer baking.
8
servings
Ingredients
- 75 grams butter, melted
- 300 grams rhubarb, chopped into 2cm pieces
- 250 grams golden caster sugar
- 50 grams ground almonds
- 125 grams gluten free plain flour
- 1 tablespoons baking powder
- 1 teaspoons almond extract
- 3 large eggs
- 1 teaspoons psyllium husk